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Yan M, Li L, Huang Y, Tang X, Shu Y, Cui D, Yu C, Hu Y, Ma J, Xiao S, Guo Y. Investigation on muscle fiber types and meat quality and estimation of their heritability and correlation coefficients with each other in four pig populations. Anim Sci J 2024; 95:e13915. [PMID: 38303133 DOI: 10.1111/asj.13915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 12/12/2023] [Accepted: 12/19/2023] [Indexed: 02/03/2024]
Abstract
The aim of this study was to investigate the muscle fiber types and meat quality in four populations and estimate the heritability and correlation coefficients of those traits in Shanxia long black pig (SX). In this study, a total of 318 pigs were recorded for 16 traits of the muscle fiber types and meat quality in four populations, including 256 individuals from the new breed SX. The population had a significant effect on all recorded traits, and the meat quality of the Lulai black pig was better than the remaining populations. The heritability (h2 ) of meat quality traits was from 0.06 (pH at 24 h) to 0.47 (shearing force), and the muscle fiber types belonged to the traits with low to medium heritability. The density of total fiber had the highest h2 (0.40), while the percentage of type IIA had the lowest h2 (0.04). Most traits are phenotypically correlated with each other, but only a small proportion of traits are genetically correlated with each other. None fiber type genetically correlated with meat quality significantly, because the genetic correlation coefficients had large standard errors. These results provided some insights into genetic improvements for the meat quality in pig breeds and also indicated that the parameters of muscle fiber characteristics can explain parts of the variation in meat quality.
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Affiliation(s)
- Min Yan
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Longyun Li
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Yizhong Huang
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Xi Tang
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Yujie Shu
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Dengshuai Cui
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Chuangang Yu
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Yongqiang Hu
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Junwu Ma
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Shijun Xiao
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
| | - Yuanmei Guo
- National Key Laboratory for Pig Genetic Improvement and Germplasm Innovation, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China
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Reeves Pitts MA, Smith HR, Amerson EC, Starkey JD, Starkey CW, Sawyer JT, Brandebourg TD. Feeding Ractopamine Improves the Growth Performance and Carcass Characteristics of the Lard-Type Mangalica Pig. Animals (Basel) 2023; 13:3857. [PMID: 38136893 PMCID: PMC10740923 DOI: 10.3390/ani13243857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Mangalica pigs are gaining popularity within the U.S. as a niche breed, given their reputation for superior-quality pork. However, slow growth rates, a poor lean yield, and excessive adiposity limit the widespread adoption of Mangalica. To determine if feeding the metabolic modifier, ractopamine hydrochloride (RAC), would improve growth performance without impairing pork quality in the Mangalica, pigs were fed either 0 or 20 mg per kg RAC for 21 days. At 24 h postharvest, pork quality and carcass composition measurements were recorded; then, primal cuts were fabricated and assessed. RAC increased ADG (p < 0.04) and gain efficiency (p < 0.03) by 24% and 21%, respectively. RAC increased Loin Eye Area (p < 0.0001) by 21% but did not impact the 10th rib fat depth (p > 0.90) or marbling score (p > 0.77). RAC failed to alter any primal cut weights. Feeding RAC lowered b* values (p < 0.04) and tended to lower L* values (p < 0.08) while not affecting a* values (p > 0.30), suggesting RAC darkened loin color. Finally, RAC decreased cook yield percentage (p < 0.02) by 11% without impacting Warner-Bratzler Shear Force (p > 0.31). These data support the hypothesis that feeding RAC to Mangalica improves growth performance without impairing pork quality in this breed.
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Affiliation(s)
| | - Hunter R. Smith
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Ellie C. Amerson
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Jessica D. Starkey
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (J.D.S.)
| | - Charles W. Starkey
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (J.D.S.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
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Zhang S, Chen Y, Liu W, Liu B, Zhou X. Marbling-Net: A Novel Intelligent Framework for Pork Marbling Segmentation Using Images from Smartphones. Sensors (Basel) 2023; 23:s23115135. [PMID: 37299862 DOI: 10.3390/s23115135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/26/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023]
Abstract
Marbling characteristics are important traits for the genetic improvement of pork quality. Accurate marbling segmentation is the prerequisite for the quantification of these traits. However, the marbling targets are small and thin with dissimilar sizes and shapes and scattered in pork, complicating the segmentation task. Here, we proposed a deep learning-based pipeline, a shallow context encoder network (Marbling-Net) with the usage of patch-based training strategy and image up-sampling to accurately segment marbling regions from images of pork longissimus dorsi (LD) collected by smartphones. A total of 173 images of pork LD were acquired from different pigs and released as a pixel-wise annotation marbling dataset, the pork marbling dataset 2023 (PMD2023). The proposed pipeline achieved an IoU of 76.8%, a precision of 87.8%, a recall of 86.0%, and an F1-score of 86.9% on PMD2023, outperforming the state-of-art counterparts. The marbling ratios in 100 images of pork LD are highly correlated with marbling scores and intramuscular fat content measured by the spectrometer method (R2 = 0.884 and 0.733, respectively), demonstrating the reliability of our method. The trained model could be deployed in mobile platforms to accurately quantify pork marbling characteristics, benefiting the pork quality breeding and meat industry.
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Affiliation(s)
- Shufeng Zhang
- School of Computer Science and Artificial Intelligence, Wuhan University of Technology, Wuhan 430070, China
| | - Yuxi Chen
- School of Computer Science and Artificial Intelligence, Wuhan University of Technology, Wuhan 430070, China
- Sanya Science and Education Innovation Park, Wuhan University of Technology, Sanya 572000, China
| | - Weizhen Liu
- School of Computer Science and Artificial Intelligence, Wuhan University of Technology, Wuhan 430070, China
- Sanya Science and Education Innovation Park, Wuhan University of Technology, Sanya 572000, China
| | - Bang Liu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Xiang Zhou
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518038, China
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Li M, Li J, Ji M, An J, Zhao T, Yang Y, Cai C, Gao P, Cao G, Guo X, Li B. CircHOMER1 inhibits porcine adipogenesis via the miR-23b/SIRT1 axis. FASEB J 2023; 37:e22828. [PMID: 36809667 DOI: 10.1096/fj.202202048rr] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/23/2023]
Abstract
Fat deposition is critical to pork quality. However, the mechanism of fat deposition remains to be elucidated. Circular RNAs (circRNAs) are ideal biomarkers and are involved in adipogenesis. Here, we investigated the effect and mechanism of circHOMER1 on porcine adipogenesis in vitro and in vivo. Western blotting, Oil red O staining, and HE staining were used to assess the function of circHOMER1 in adipogenesis. The results showed that circHOMER1 inhibited adipogenic differentiation of porcine preadipocytes and suppressed adipogenesis in mice. Dual-luciferase reporter gene, RIP, and pull-down assays demonstrated that miR-23b directly bound to circHOMER1 and the 3'-UTR of SIRT1. Rescue experiments further illustrated the regulatory relationship among circHOMER1, miR-23b, and SIRT1. Conclusively, we demonstrate that circHOMER1 plays an inhibitory role in porcine adipogenesis through miR-23b and SIRT1. The present study revealed the mechanism of porcine adipogenesis, which may be helpful to improve pork quality.
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Affiliation(s)
- Meng Li
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Jiao Li
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Mengting Ji
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Jiaqi An
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Tianzhi Zhao
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Yang Yang
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Chunbo Cai
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Pengfei Gao
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Guoqing Cao
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Xiaohong Guo
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Bugao Li
- College of Animal Science, Shanxi Agricultural University, Taigu, China
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Roberts MM, Perkins SD, Anderson BL, Sawyer JT, Brandebourg TD. Characterization of Growth Performance, Pork Quality, and Body Composition in Mangalica Pigs. Foods 2023; 12:foods12030554. [PMID: 36766083 PMCID: PMC9914761 DOI: 10.3390/foods12030554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
European heritage breeds, such as the Blonde (B), Red (R), and Swallow-bellied (SB) Mangalica pig, display an extreme propensity to fatten and are reputed to produce superior quality pork. This suggests that Mangalica pork should command a higher price, and the Mangalica is a candidate breed to target niche markets within the United States. Our objectives were to test this hypothesis by (1) directly comparing growth performance and carcass merit of purebred Yorkshire (Y), B, R, and SB Mangalica pigs to identify the best breed for adoption, and (2) comparing indices of pork quality in purebred R, Y, and crossbred (R × Y) pigs to determine if crossbreeding represented a viable alternative to the adoption of purebred Mangalica. Daily feed intake, average daily gain (ADG), and feed efficiency were highest in Y and lowest in SB pigs with B and R ranked intermediately (p < 0.001). Backfat thickness was greatest in B and lowest in Y with R and SB ranked intermediately (p < 0.001). Marbling score was greatest in R pigs and lowest in Y pigs with B and SB ranked intermediately (p < 0.01). In contrast, loin eye area (LEA) was greatest in Y pigs compared to B, R, and SB (p < 0.001). Indices of meat quality were then compared in R, R × Y, and Y pigs. Backfat thickness and marbling scores were greater in R than R × Y and Y pigs (p < 0.001) while LEA was greater in Y than R × Y and R pigs (p < 0.001). Loin and ham ultimate pH, color, and firmness scores were significantly greater in R than R × Y or Y pigs (p < 0.05). Meanwhile, cook loss was significantly less in R than Y pigs (p < 0.007) while Warner-Bratzler Shear Force (WBS) was not different in chops between groups (p < 0.11). These data indicate that though Mangalica exhibit poorer growth performance, Mangalica pork exhibits superior pork quality attributes, suggesting that higher price points for Mangalica pork in niche markets are justified.
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Charlton CE, Reeves Pitts M, Rehm JG, Sawyer JT, Brandebourg TD. Determination of Optimal Harvest Weight for Mangalica Pigs Using a Serial Harvest Approach to Measure Growth Performance and Carcass Characteristics. Foods 2022; 11:foods11243958. [PMID: 36553699 PMCID: PMC9777845 DOI: 10.3390/foods11243958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/30/2022] [Accepted: 12/02/2022] [Indexed: 12/14/2022] Open
Abstract
Mangalica pigs are a popular niche breed given their reputation for superior pork quality. However, growth and carcass parameters for this breed are poorly documented. To better characterize optimal harvest weights for the Mangalica, a growth trial was conducted whereby pigs (n = 56) were randomly distributed across stratified harvest weights (50, 57, 68, 82, 93, 102, 127 kg) in a completely randomized design. Pigs were fed standard finisher rations with individual daily feed intakes and weekly body weights recorded for all animals. At 24 h postmortem, carcasses were split and ribbed with marbling and loin eye area (LEA) measured at the 10th rib. Primal cuts were fabricated and individually weighed. Fat back was separated from the loin and weighed. As expected, live weight significantly increased across the weight class (p < 0.0001). ADG was similar across classes up to 82 kg live weight, before steadily declining with increasing weight class (p < 0.0025). Likewise, feed efficiency did not differ between classes until weights heavier than 82 kg (p < 0.03). LEA significantly increased by class up to 82 kg and then plateaued as harvest weight increased further (p < 0.003). Marbling score significantly increased with increasing weight class up to 102 kg, where they then plateaued (p < 0.04). Fat back dramatically increased across all weight classes (p < 0.0001) despite negligible increases in LEA or marbling after 102 kg. Primal cut weights for the ham (p < 0.0001), loin (p < 0.0001), Boston butt (p < 0.0001), shoulder (p < 0.0001), and belly (p < 0.0001) all significantly increased with increasing live weight though significant fat deposition contributed to this gain. These data suggest an optimal harvest weight occurs between 82 to 102 kg, while offering little objective justification for harvesting Mangalica pigs at heavier live weights.
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Schumacher M, DelCurto-Wyffels H, Thomson J, Boles J. Fat Deposition and Fat Effects on Meat Quality—A Review. Animals (Basel) 2022; 12:ani12121550. [PMID: 35739885 PMCID: PMC9219498 DOI: 10.3390/ani12121550] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/01/2022] [Accepted: 06/13/2022] [Indexed: 01/12/2023] Open
Abstract
Simple Summary Animal fat deposition has a major impact on the meat yield from individual carcasses as well the perceived eating quality for consumers. Understanding the impact of livestock production practices on fat deposition and the molecular mechanisms activated will lead to a better understanding of finishing livestock. This enhanced understanding will also lead to the increased efficiency and improved sustainability of practices for livestock production. The impact of fat storage on physiological functions and health are also important. This review brings together both the production practices and the current understanding of molecular processes associated with fat deposition. Abstract Growth is frequently described as weight gain over time. Researchers have used this information in equations to predict carcass composition and estimate fat deposition. Diet, species, breed, and gender all influence fat deposition. Alterations in diets result in changes in fat deposition as well as the fatty acid profile of meat. Additionally, the amount and composition of the fat can affect lipid stability and flavor development upon cooking. Fat functions not only as a storage of energy and contributor of flavor compounds, but also participates in signaling that affects many aspects of the physiological functions of the animal. Transcription factors that are upregulated in response to excess energy to be stored are an important avenue of research to improve the understanding of fat deposition and thus, the efficiency of production. Additionally, further study of the inflammation associated with increased fat depots may lead to a better understanding of finishing animals, production efficiency, and overall health.
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Bohan AE, Purvis KN, Sawyer JT, Bergen WG, Brandebourg TD. Sampling Adipose and Muscle Tissue following Post-Harvest Scalding Does Not Affect RNA Integrity or Real-Time PCR Results in Market Weight Yorkshire Pigs. Foods 2022; 11:foods11121741. [PMID: 35741939 PMCID: PMC9222963 DOI: 10.3390/foods11121741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/06/2022] [Accepted: 06/11/2022] [Indexed: 11/16/2022] Open
Abstract
Improving production efficiency while enhancing pork quality is pivotal for strengthening sustainable pork production. Being able to study both gene expression and indices of pork quality from the same anatomical location of an individual animal would better enable research conducted to study relationships between animal growth and carcass merit. To facilitate gene expression studies, adipose and muscle tissue samples are often collected immediately following exsanguination to maximize RNA integrity, which is a primary determinant of the sensitivity of RNA-based assays, such as real-time PCR. However, collecting soft tissue samples requires cutting through the hide or skin. This leaves the underlying tissue exposed during scalding, poses possible food safety issues, and potentially confounds pork quality measures. To overcome these limitations, the effect of tissue sample timing post-harvest on RNA integrity, real-time PCR results, and pork quality measurements was investigated by sampling subcutaneous adipose tissue and longissimus thoracis et lumborum muscle immediately following either exsanguination, scalding, or chilling. Sampling time did not affect RNA quality, as determined by the RNA integrity number of RNA samples purified from either adipose (RIN; p > 0.54) or muscle tissue (p > 0.43). Likewise, the sampling time did not influence the results of real-time PCR analysis of gene expression when comparing RNA samples prepared from adipose or muscle tissue immediately following either exsanguination or scalding (p > 0.92). However, sampling tissue prior to scalding resulted in a greater visual color score (p < 0.001) and lesser L* (p < 0.001) and b* (p < 0.001) values without impacting the 24 h pH (p < 0.41). These results suggested that if both RNA-based assays and meat quality endpoints are to be performed at the same anatomical location on an animal, tissue sampling to facilitate RNA-based assays should occur at a time point immediately following scalding. These findings demonstrated that sampling of adipose and muscle tissue can be delayed until after scalding/dehairing without decreasing the RNA integrity or altering the results of real-time PCR assays, while doing so was associated with little impact on measures of pork quality.
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Mun HS, Rathnayake D, Dilawar MA, Jeong MG, Yang CJ. Effect of ambient temperature on growth performances, carcass traits and meat quality of pigs. Journal of Applied Animal Research 2022. [DOI: 10.1080/09712119.2022.2032084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hong-Seok Mun
- Department of Animal Science and Technology, Sunchon National University, Suncheon, South Korea
- Department of Multimedia Engineering, Sunchon National University, Suncheon, South Korea
| | - Dhanushka Rathnayake
- Department of Animal Science and Technology, Sunchon National University, Suncheon, South Korea
| | - Muhammad Ammar Dilawar
- Department of Animal Science and Technology, Sunchon National University, Suncheon, South Korea
- Interdisciplinary Program in IT-Bio Convergence System (BK21 PLUS), Sunchon National University, Suncheon, South Korea
| | - Myeong-gil Jeong
- Department of Animal Science and Technology, Sunchon National University, Suncheon, South Korea
| | - Chul-Ju Yang
- Department of Animal Science and Technology, Sunchon National University, Suncheon, South Korea
- Interdisciplinary Program in IT-Bio Convergence System (BK21 PLUS), Sunchon National University, Suncheon, South Korea
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Li H, Duan Y, Yin F, Zhu Q, Hu C, Wu L, Xie P, Li F, Cheng R, Kong X. Dietary addition of fermented sorghum distiller's dried grains with soluble improves carcass traits and meat quality in growing-finishing pigs. Trop Anim Health Prod 2022; 54:97. [PMID: 35138471 DOI: 10.1007/s11250-022-03089-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 01/20/2022] [Indexed: 11/27/2022]
Abstract
The fermented sorghum distiller's dried grain with soluble (FS-DDGS) contains numerous nutrients, yet its nutritional effects on growing-finishing pigs remain unclear. The present study evaluated the effects of dietary FS-DDGS addition on growth performance, carcass traits, and meat quality in growing-finishing pigs. A total of 48 healthy male crossbred (Large White × Landrace × Duroc) barrows with initial body weight (BW) of 39.95 ± 2.15 kg were allocated to one of four dietary treatments (12 pigs per treatment). The dietary treatments were as follows: basal diet without (FS-DDGS0 group) or with 50 g/kg (FS-DDGS50 group), 100 g/kg (FS-DDGS100 group), or 150 g/kg (FS-DDGS150 group) FS-DDGS, respectively. Results showed that there were no significant differences in the final BW, average daily gain, average daily feed intake, and feed to gain ratio among these four groups. However, dietary FS-DDGS addition increased (linear, P < 0.05) the pH24h value, contents of ash, crude protein, and proline in Longissimus dorsi muscle, and alanine, arginine, aspartic acid, glutamic acid, isoleucine, leucine, lysine, serine, and tyrosine in Biceps femoris (BF) muscle, when compared with the control group. In addition, dietary FS-DDGS addition decreased (linear, P < 0.05) the drip loss, yellowness (b*) value, and lightness (L*) value, while quadratically improved (P < 0.05) the total bone percentage and glycine and proline contents in BF muscle compared with the control group. Collectively, these findings suggested that dietary FS-DDGS addition could improve the carcass traits and meat quality in growing-finishing pigs although further research is needed to explore the underlying mechanisms.
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Affiliation(s)
- Huawei Li
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
- Wuhan Polytechnic University, Wuhan, 430023, China
| | - Yehui Duan
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Fugui Yin
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Qian Zhu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Chengjun Hu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Lingying Wu
- Wuhan Polytechnic University, Wuhan, 430023, China.
| | - Peifeng Xie
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Fengna Li
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Runxi Cheng
- Road Biological Technology (Gulin) Co., Ltd, Luzhou, 646509, China
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China.
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Chen D, Wu P, Wang K, Wang S, Ji X, Shen Q, Yu Y, Qiu X, Xu X, Liu Y, Tang G. Combining computer vision score and conventional meat quality traits to estimate the intramuscular fat content using machine learning in pigs. Meat Sci 2021; 185:108727. [PMID: 34971942 DOI: 10.1016/j.meatsci.2021.108727] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 11/16/2022]
Abstract
Intramuscular fat content (IMF%) is an important factor that affects the quality of pork. The traditional testing method (Soxhlet extraction) is accurate; however, it has a long preprocessing time. In this study, a total of 1481 photographs of 200 pigs' loin muscles were used to obtain a computer vision score (IIMF %). Then, actual IMF%, meat color, marbling score, pH value, and drip loss of 200 pigs were measured. Stepwise regression (SR) and gradient boosting machine (GBM) were used to construct the estimation model of IMF%. The results showed that the correlation coefficients between IMF% and IIMF%, marbling score, backfat thickness, percentage of moisture (POM), and pH value were 0.68, 0.64, 0.48, 0.45, and 0.25, respectively. The model accuracies of SR and GBM base on residuals distribution were 0.875 and 0.89, respectively. This study presents a method for estimating IMF% using computer vision technology and meat quality traits.
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Affiliation(s)
- Dong Chen
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Pingxian Wu
- Chongqing Academy of Animal Sciences, Chongqing, China
| | - Kai Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Shujie Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Xiang Ji
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Qi Shen
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yang Yu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Xiaotian Qiu
- National Animal Husbandry Service, Beijing, China
| | - Xu Xu
- National Animal Husbandry Service, Beijing, China
| | - Yihui Liu
- National Animal Husbandry Service, Beijing, China
| | - Guoqing Tang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China.
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12
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Cheng F, Liang J, Yang L, Lan G, Wang L, Wang L. Systematic Identification and Comparison of the Expressed Profiles of lncRNAs, miRNAs, circRNAs, and mRNAs with Associated Co-Expression Networks in Pigs with Low and High Intramuscular Fat. Animals (Basel) 2021; 11:ani11113212. [PMID: 34827944 PMCID: PMC8614448 DOI: 10.3390/ani11113212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/03/2021] [Accepted: 11/04/2021] [Indexed: 12/13/2022] Open
Abstract
Intramuscular fat (IMF) content is a complex trait that affects meat quality and determines pork quality. In order to explore the potential mechanisms that affect the intramuscular fat content of pigs, a Large white × Min pigs F2 resource populations were constructed, then whole-transcriptome profile analysis was carried out for five low-IMF and five high-IMF F2 individuals. In total, 218 messenger RNA (mRNAs), 213 long non-coding RNAs (lncRNAs), 18 microRNAs (miRNAs), and 59 circular RNAs (circRNAs) were found to be differentially expressed in the longissimus dorsi muscle. Gene ontology analysis and Kyoto Encyclopedia of Genes and Genomes annotations revealed that these differentially expressed (DE) genes or potential target genes (PTGs) of DE regulatory RNAs (lncRNAs, miRNAs, and circRNAs) are mainly involved in cell differentiation, fatty acid synthesis, system development, muscle fiber development, and regulating lipid metabolism. In total, 274 PTGs were found to be differentially expressed between low- and high-IMF pigs, which indicated that some DE regulatory RNAs may contribute to the deposition/metabolism of IMF by regulating their PTGs. In addition, we analyzed the quantitative trait loci (QTLs) of DE RNAs co-located in high- and low-IMF groups. A total of 97 DE regulatory RNAs could be found located in the QTLs related to IMF. Co-expression networks among different types of RNA and competing endogenous RNA (ceRNA) regulatory networks were also constructed, and some genes involved in type I diabetes mellitus were found to play an important role in the complex molecular process of intramuscular fat deposition. This study identified and analyzed some differential RNAs, regulatory RNAs, and PTGs related to IMF, and provided new insights into the study of IMF formation at the level of the genome-wide landscape.
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Affiliation(s)
- Feng Cheng
- Key Laboratory of Farm Animal Genetic Resources and Germplasm Innovation of Ministry of Agriculture of China, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (F.C.); (L.Y.)
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (J.L.); (G.L.)
| | - Jing Liang
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (J.L.); (G.L.)
| | - Liyu Yang
- Key Laboratory of Farm Animal Genetic Resources and Germplasm Innovation of Ministry of Agriculture of China, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (F.C.); (L.Y.)
| | - Ganqiu Lan
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (J.L.); (G.L.)
| | - Lixian Wang
- Key Laboratory of Farm Animal Genetic Resources and Germplasm Innovation of Ministry of Agriculture of China, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (F.C.); (L.Y.)
- Correspondence: (L.W.); (L.W.)
| | - Ligang Wang
- Key Laboratory of Farm Animal Genetic Resources and Germplasm Innovation of Ministry of Agriculture of China, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (F.C.); (L.Y.)
- Correspondence: (L.W.); (L.W.)
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Setyabrata D, Wagner AD, Cooper BR, Kim YHB. Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins. Foods 2021; 10:foods10102503. [PMID: 34681552 PMCID: PMC8535753 DOI: 10.3390/foods10102503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.
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Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Anna D. Wagner
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Bruce R. Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA;
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
- Correspondence: ; Tel.: +1-765-496-1631
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14
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Xie L, Qin J, Rao L, Tang X, Cui D, Chen L, Xu W, Xiao S, Zhang Z, Huang L. Accurate prediction and genome-wide association analysis of digital intramuscular fat content in longissimus muscle of pigs. Anim Genet 2021; 52:633-644. [PMID: 34291482 DOI: 10.1111/age.13121] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/01/2021] [Indexed: 11/30/2022]
Abstract
Intramuscular fat (IMF) content is a critical indicator of pork quality that affects directly the purchasing desire of consumers. However, to measure IMF content is both laborious and costly, preventing our understanding of its genetic determinants and improvement. In the present study, we constructed an accurate and fast image acquisition and analysis system, to extract and calculate the digital IMF content, the proportion of fat areas in the image (PFAI) of the longissimus muscle of 1709 animals from multiple pig populations. PFAI was highly significantly correlated with marbling scores (MS; 0.95, r2 = 0.90), and also with IMF contents chemically defined for 80 samples (0.79, r2 = 0.63; more accurate than direct analysis between IMF contents and MS). The processing time for one image is only 2.31 s. Genome-wide association analysis on PFAI for all 1709 animals identified 14 suggestive significant SNPs and 1 genome-wide significant SNP. On MS, we identified nine suggestive significant SNPs, and seven of them were also identified in PFAI. Furthermore, the significance (-log P) values of the seven common SNPs are higher in PFAI than in MS. Novel candidate genes of biological importance for IMF content were also discovered. Our imaging systems developed for prediction of digital IMF content is closer to IMF measured by Soxhlet extraction and slightly more accurate than MS. It can achieve fast and high-throughput IMF phenotype, which can be used in improvement of pork quality.
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Affiliation(s)
- L Xie
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - J Qin
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - L Rao
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - X Tang
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - D Cui
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - L Chen
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - W Xu
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - S Xiao
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - Z Zhang
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
| | - L Huang
- National Key Laboratory for Swine Genetic Improvement and Production Technology, Ministry of Science and Technology of China, Jiangxi Agricultural University, Nanchang, Jiangxi Province, 330045, China
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15
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Krvavica M, Lasić D, Kljusurić JG, Đugum J, Janović Š, Milovac S, Bošnir J. Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes. Molecules 2021; 26:4140. [PMID: 34299415 DOI: 10.3390/molecules26144140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/01/2021] [Accepted: 07/05/2021] [Indexed: 11/26/2022] Open
Abstract
Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.
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16
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Cassens AM, Ramanathan R, VanOverbeke DL, Mafi GG. Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.11598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate the palatability and retail display differences of 3 types of pork loins. Enhanced (n = 10), nonenhanced (n = 10), and high-quality (n = 10) pork loins were selected from a commercial food distribution company. Loins were cut into 2.54-cm-thick chops and randomly assigned to retail display, sensory, or Warner-Bratzler shear force analyses. For retail display, chops were randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap, carbon monoxide-modified atmosphere packaging, and high-oxygen modified atmospheric packaging. Instrumental and visual color measurements were taken during 5 d of retail display. For trained sensory panel and Warner-Bratzler shear force analyses, chops were evaluated at 3 different degrees of doneness (63°C, 68°C, and 74°C). Consumer sensory panelists (N = 50) evaluated the overall liking, flavor, juiciness, and tenderness of chops cooked to 68°C. A treatment × packaging interaction (P < 0.05) occurred for L* and a* values. High-quality chops packaged in polyvinyl chloride overwrap were lighter in color (P < 0.05) compared with other treatment and packaging types. However, high- quality chops had lower (P < 0.05) a* values than other treatment and packaging types during retail display. Trained panelists reported no difference (P > 0.05) in tenderness for enhanced chops when cooked at 3 different degrees of doneness. Consumer panelists preferred the enhanced chops for overall liking, tenderness, and juiciness (P < 0.05) compared with high-quality and nonenhanced chops. The results suggest that enhanced, nonenhanced, and high-quality pork loins avail- able in the market vary in color and marbling. Both pork loin type and packaging can influence display color and palatability.
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Affiliation(s)
| | | | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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17
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Huang C, Zhong L, Zou X, Huang Y, Cai L, Ma J. Evidence Against the Causal Relationship Between a Putative Cis-Regulatory Variant of MYH3 and Intramuscular Fat Content in Pigs. Front Vet Sci 2021; 8:672852. [PMID: 34150892 PMCID: PMC8206472 DOI: 10.3389/fvets.2021.672852] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 04/29/2021] [Indexed: 01/12/2023] Open
Abstract
Improving meat quality has become the main goal of modern pig breeding. Intramuscular fat content (IMF) is an important trait influencing meat quality of livestock, but the molecular mechanism behind this trait is still unclear. Recently, Cho et al. reported the discovery of the first causal mutation affecting IMF and red flesh color (a*) in pigs, namely XM_013981330.2:g.−1805_−1810del, a 6-bp deletion variant in the porcine MYH3 promoter region. The objective of this study was to reassess the causality of this mutation for its potential commercial application. By Sanger sequencing, we firstly identified several new variants (including a 4-bp deletion) at or near the 6-bp deletion site, which formed four haplotypes in multiple breeds. Unexpectedly, the 6-bp deletion allele, previously determined as the MYH3 Q allele because of its significantly positive effect on IMF and a*, was found not only in Chinese indigenous breeds, but also in four western commercial breeds with relatively lower IMF levels, including Duroc, Large White, Landrace and Pietrain. More surprisingly, we found that the MYH3 Q allele and the haplotypes harboring it had no significant effects on IMF, marbling and color score in three large-scale divergent pig populations: the heterogeneous F6 and F7 pigs and commercial crossbred Duroc × (Landrace × Yorkshire) pigs. Transient transfection analysis in porcine satellite cells showed that the 6-bp deletion variants had a negligible effect on transcription of reporter gene, but could attenuate the MRF (myogenesis regulatory factors)-induced increase in luciferase activity of the MYH3 promoter vector. The MYH3 protein level in muscle did not differ significantly among the haplotype groups. Therefore, our results cannot support the causal relationship between the 6-bp deletion in MYH3 and IMF trait, suggesting that the causal mutation for the IMF QTL on SSC12 needs to be further identified.
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Affiliation(s)
- Cong Huang
- State Key Laboratory for Swine Genetics, Breeding, and Production Technology, Jiangxi Agricultural University, Nanchang, China
| | - Liepeng Zhong
- State Key Laboratory for Swine Genetics, Breeding, and Production Technology, Jiangxi Agricultural University, Nanchang, China
| | - Xiaoxiao Zou
- State Key Laboratory for Swine Genetics, Breeding, and Production Technology, Jiangxi Agricultural University, Nanchang, China
| | - Yizhong Huang
- State Key Laboratory for Swine Genetics, Breeding, and Production Technology, Jiangxi Agricultural University, Nanchang, China
| | - Liping Cai
- State Key Laboratory for Swine Genetics, Breeding, and Production Technology, Jiangxi Agricultural University, Nanchang, China
| | - Junwu Ma
- State Key Laboratory for Swine Genetics, Breeding, and Production Technology, Jiangxi Agricultural University, Nanchang, China
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18
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Lee YE, Lee HJ, Kim M, Yoon JW, Ryu M, Jo C. Analysis on difference of consumer's evaluation on visual features of pork cuts. J Anim Sci Technol 2021; 63:614-625. [PMID: 34189509 PMCID: PMC8203998 DOI: 10.5187/jast.2021.e58] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 12/05/2022]
Abstract
This study investigates how visual appearance of pork cuts affects consumer
preference. Images of pork belly, Boston butt, and loin were chosen on the basis
of visible fattiness and used to analyze consumers’ perception of the
appearance of each pork cut. Meat color and visible fat proportion of images of
pork cuts were analyzed by the researchers before conducting the survey. A total
of 211 pork eaters evaluated the pork cuts based on appearance (lightness of
color, redness, visible fat proportion, and fat distribution), preferability,
and overall acceptability. Also, muscle pieces from different pork cuts were
taken and the relative area composition of muscle fibers was measured. Based on
survey results, correlation between visual traits and preferences of each pork
cut was analyzed. The survey results showed that preferred pork appearance
varied as per each individual’s favorite pork cut. Also, the respondents
evaluated visual characteristics and preference for each pork cut differently
possibly due to the different visual characteristics of each cut. Correlation
analysis between visual traits and preference indicated that overall
acceptability of pork cuts was mainly influenced by fat preference, followed by
color preference. Fat and color preferences for each pork cut were affected by
various visual attributes including redness, lightness of color, visible fat
proportion, and fat distribution, but their effects were considerably varied
among different pork cuts. Thus, Korean consumers perceived and assessed pork
appearance using various quality cues but the evaluation depended on which cut
was being observed.
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Affiliation(s)
- Yee Eun Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Minsu Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ji Won Yoon
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Minkyung Ryu
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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19
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Quander-Stoll N, Früh B, Bautze D, Zollitsch W, Leiber F, Scheeder MRL. Sire-feed interactions for fattening performance and meat quality traits in growing-finishing pigs under a conventional and an organic feeding regimen. Meat Sci 2021; 179:108555. [PMID: 34023676 DOI: 10.1016/j.meatsci.2021.108555] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/17/2021] [Accepted: 05/10/2021] [Indexed: 10/21/2022]
Abstract
In a two-factorial feeding trial 120 growing-finishing pigs from eleven sires were fed on an organic (ORG) or a conventional (CON) diet. Diet ORG contained mainly oil press cakes and legume grains as protein source containing higher protein and crude fiber content along with slight deficiencies of limiting amino acids. Pigs were allocated to treatments balanced according to litter, sex and initial weight. Feed was offered ad libitum. Feed consumption, weight gain as well as carcass, meat and fat quality traits were recorded. ORG fed animals had lower weight gain, poorer feed conversion, lower loin muscle area, higher intramuscular fat content, higher ultimate pH (loin, ham), and a higher PUFA content in backfat. Despite for cook loss and dressing percentage, no sire-feed interactions were found. This indicates no need for a performance test, specifically designed for organic production. However, weight of the breeding values for the various traits and selection criteria should be adapted to the needs of organic production.
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Affiliation(s)
- Nele Quander-Stoll
- Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland.
| | - Barbara Früh
- Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland
| | - David Bautze
- Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland
| | - Werner Zollitsch
- University of Natural Resources and Life Sciences, Vienna (BOKU), 1180 Vienna, Austria
| | - Florian Leiber
- Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland
| | - Martin R L Scheeder
- Bern University of Applied Sciences, Department of Agricultural, Forestry and Food Sciences (HAFL), 3052 Zollikofen, Switzerland; Suisag, Allmend 8, 6204 Sempach, Switzerland
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20
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Hoa VB, Seol K, Seo H, Kang S, Kim Y, Seong P, Moon S, Kim J, Cho S. Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades. Food Sci Anim Resour 2021; 41:224-236. [PMID: 33987545 PMCID: PMC8115004 DOI: 10.5851/kosfa.2020.e91] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/12/2020] [Accepted: 11/16/2020] [Indexed: 12/22/2022] Open
Abstract
The objective of this study was to investigate the effects of quality grade (QG)
on the physicochemical composition and eating quality attributes of pork belly
and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered
and their carcasses were graded according to the Korean pork carcass grading
system. Based on the grading criteria, the carcasses were classified into: QG
1+ (n=23), QG 1 (n=23) and QG 2
(n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were
collected from the QG groups and used for analysis of meat quality, flavor
compounds and eating quality attributes. Results showed that the variation in
fat content among QG was approximately 2% in the both cut types. The QG
showed no effects on all the quality traits: cooking loss, pH and color of the
belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising
mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and
only few Maillard reaction-derived products (e.g., sulfur-and
nitrogen-containing compounds) were identified. However, the QG showed a minor
effect on the flavor profiles in both the belly and shoulder butt. Regarding the
sensory quality, no effects of the QG were found on all the eating quality
attributes (color, flavor, juiciness, tenderness and acceptability) for both the
belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the
current pork carcass grading standards do not reflect the real quality and value
of the belly and shoulder butt cuts.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kukhwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Hyunwoo Seo
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sunmoon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Yunseok Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Pilnam Seong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sungsil Moon
- Sunjin Meat Research Center, Ansung 17532, Korea
| | - Jinhyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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21
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Zuber EA, Outhouse AC, Helm ET, Gabler NK, Prusa KJ, Steadham EM, Huff-Lonergan EJ, Lonergan SM. Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.11709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study's objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x̄ = 5 . 59 [5.53–5.67]; NpH, n = 10) and low pH (LpH; x̄ = 5 . 42 [5.38–5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline.
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Affiliation(s)
| | | | - Emma T. Helm
- Iowa State University Department of Animal Science
| | | | - Kenneth J. Prusa
- Iowa State University Department of Food Science and Human Nutrition
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Kucha CT, Liu L, Ngadi M, Gariépy C. Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics. Meat Sci 2021; 176:108458. [PMID: 33647629 DOI: 10.1016/j.meatsci.2021.108458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 10/22/2022]
Abstract
The fibrous structure of meat muscle makes it an anisotropic optical material. As such, spectral information varies with the orientation of the muscle. In this study, spectral data from pork cuts were obtained by a transverse scan (TRANSCAN), radial scan (RADISCAN), and longitudinal scan (LONGSCAN) by using hyperspectral imaging. The information was used to develop and compare the prediction models for intramuscular (IMF) content prediction by partial least square regression (PLSR), support vector machines regression (SVMR), and backpropagation artificial neural network (BPANN). The three modeling algorithms showed equal capability for modeling IMF in pork. The accuracy of the prediction models from the three scans was in the order of TRANSCAN ≥ RADISCAN ≥ LONGSCAN. Successive projection algorithm reduced the wavelengths to 93%. The reduced wavelengths were used to build new models that showed similar accuracy to the models of the original wavelengths. This study shows that muscle orientation influences the accuracy of the prediction models.
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Affiliation(s)
- Christopher T Kucha
- Department of Bioresource Engineering, McGill University, Macdonald Campus, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Li Liu
- Department of Bioresource Engineering, McGill University, Macdonald Campus, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Macdonald Campus, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Claude Gariépy
- Agriculture and Agri-Food Canada, 3600 Cassavant West, Saint-Hyacinthe, QC J2S 8E3, Canada
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Esfandyari H, Thekkoot D, Kemp R, Plastow G, Dekkers J. Genetic parameters and purebred-crossbred genetic correlations for growth, meat quality, and carcass traits in pigs. J Anim Sci 2020; 98:6039056. [PMID: 33325519 DOI: 10.1093/jas/skaa379] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 11/16/2020] [Indexed: 11/12/2022] Open
Abstract
Growth, meat quality, and carcass traits are of economic importance in swine breeding. Understanding their genetic basis in purebred (PB) and commercial crossbred (CB) pigs is necessary for a successful breeding program because, although the breeding goal is to improve CB performance, phenotype collection and selection are usually carried out in PB populations housed in biosecure nucleus herds. Thus, the selection is indirect, and the accuracy of selection depends on the genetic correlation between PB and CB performance (rpc). The objectives of this study were to 1) estimate genetic parameters for growth, meat quality, and carcass traits in a PB sire line and related commercial CB pigs and 2) estimate the corresponding genetic correlations between purebred and crossbred performance (rpc). Both objectives were investigated by using pedigree information only (PBLUP) and by combining pedigree and genomic information in a single-step genomic BLUP (ssGBLUP) procedure. Growth rate showed moderate estimates of heritability for both PB and CB based on PBLUP, while estimates were higher in CB based on ssGBLUP. Heritability estimates for meat quality traits were diverse and slightly different based on PB and CB data with both methods. Carcass traits had higher heritability estimates based on PB compared with CB data based on PBLUP and slightly higher estimates for CB data based on ssGBLUP. A wide range of estimates of genetic correlations were obtained among traits within the PB and CB data. In the PB population, estimates of heritabilities and genetic correlations were similar based on PBLUP and ssGBLUP for all traits, while based on the CB data, ssGBLUP resulted in different estimates of genetic parameters with lower SEs. With some exceptions, estimates of rpc were moderate to high. The SE on the rpc estimates was generally large when based on PBLUP due to limited sample size, especially for CBs. In contrast, estimates of rpc based on ssGBLUP were not only more precise but also more consistent among pairs of traits, considering their genetic correlations within the PB and CB data. The wide range of estimates of rpc (less than 0.70 for 7 out of 13 traits) indicates that the use of CB phenotypes recorded on commercial farms, along with genomic information, for selection in the PB population has potential to increase the genetic progress of CB performance.
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Affiliation(s)
- Hadi Esfandyari
- Department of Animal Science, Iowa State University, Ames, IA
| | - Dinesh Thekkoot
- Livestock Gentec, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | | | - Graham Plastow
- Livestock Gentec, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jack Dekkers
- Department of Animal Science, Iowa State University, Ames, IA
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Liu JH, Newman DJ, Young JM, Sun X. Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology. Meat and Muscle Biology 2020. [DOI: 10.22175/mmb.11127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to compare different methods of evaluating intramuscular fat (IMF) in pork and test the accuracy of using a computer vision system (CVS) on different locations of the loin. Whole pork loins (n = 1,400) were obtained from 6 pork processing plants. Subjective marbling scores and CVS IMF percentage (CVS IMF%) were assessed on the ventral lean surface of the whole loin and the 3rd (A) and 10th (B) rib chops. Additionally, the A and B chops were evaluated for crude fat percentage (CF%) using ether extract. The CF% of the whole loin was represented by using the average CF% of A and B chops. A combination of the bootstrap method and stepwise regression models was used to increase prediction and robustness for CF% prediction. To better understand whether plants played an effect, models for individual plants and using all plants together were built, tested, and compared. Results were that subjective marbling score had stronger correlations with CF% compared to CVS IMF% for the whole loin (0.70 vs. 0.58), A chop (0.79 vs.0.62), and B chop (0.74 vs. 0.61). When using the stepwise regression models to predict CF%, B chop (71.8%) had the highest prediction accuracy (estimates within 0.5% residual compared to CF% were considered accurate) followed by A chop (58.1%) and whole loin (48.2%). When comparing individual plant models and overall models, the overall accuracy improved; however, this improvement in accuracy was not consistent through every single plant. In conclusion, CVS has shown potential to estimate pork IMF on all locations, especially the posterior pork chop.
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Affiliation(s)
- Jeng-Hung Liu
- North Dakota State University Department of Animal Sciences
| | | | | | - Xin Sun
- North Dakota State University Department of Agricultural and Biosystems Engineering
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Ortiz A, Díaz-Caro C, Tejerina D, Escribano M, Crespo E, Gaspar P. Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles. Meat Sci 2020; 173:108373. [PMID: 33234339 DOI: 10.1016/j.meatsci.2020.108373] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 11/10/2020] [Accepted: 11/10/2020] [Indexed: 01/07/2023]
Abstract
This study investigates the behaviour of consumers regarding four cuts of Iberian meat with greater presence in the market: tenderloin, secreto, presa and pluma. A sample of 1501 consumers responded to an online survey about their consumption habits for these four cuts, sociodemographic characteristics and lifestyle. From this information, three homogeneous segments of consumers were identified: "unmotivated and indifferent to Iberian meat", "innovators and stakeholders" and "traditional with frequent consumption". The Iberian tenderloin and the secreto were the most consumed cuts in all consumption segments, while the main reason for the lower consumption of presa and pluma was "I don't like it", especially among "unmotivated" consumers.
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Affiliation(s)
- Alberto Ortiz
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Autovía A5. km 372, 06187 Badajoz, Spain
| | - Carlos Díaz-Caro
- Department of Accounting and Finance, School of Business, Finance and Tourism, University of Extremadura, Avda. de la Universidad s/n., 10071 Cáceres, Spain
| | - David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Autovía A5. km 372, 06187 Badajoz, Spain.
| | - Miguel Escribano
- Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - Eva Crespo
- Department of Economics, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s, /n 06007 Badajoz, Spain
| | - Paula Gaspar
- Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
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Gaffield KN, Schunke ED, Lowell JE, Dilger AC, Harsh BN. Evaluation of the changes in composition of pork chops during cooking. Transl Anim Sci 2020; 4:txaa154. [PMID: 32904975 PMCID: PMC7462370 DOI: 10.1093/tas/txaa154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 08/06/2020] [Indexed: 11/14/2022] Open
Abstract
The objective was to determine the change in extractable lipid concentration during cooking of boneless pork chops to different endpoint temperatures. Pork loins (152 total) were used and three consecutive chops were cut from each loin. Chop 1 was evaluated raw (not cooked) for intramuscular fat (IMF) percentage. Raw IMF percentages were used to categorize the remaining two chops, from each loin, into low, average, and high marbling bins. The low bin included ≤3% IMF, the average bin included 3–4% IMF, and the high bin included ≥4% IMF. Chop 2 was cooked to 63 °C and chop 3 was cooked to 71 °C to evaluate cook loss, Warner–Bratzler shear force (WBSF), and IMF percentage. When cooked to either 63 or 71 °C, high IMF chops maintained greater (P < 0.001) IMF percentage than average and low IMF chops. Additionally, average IMF chops maintained greater (P < 0.001) IMF percentage than low chops, regardless of endpoint cooking temperature. The three marbling categories did not differ in cook loss (P = 0.28) or WBSF (P = 0.23) when chops were cooked to either 63 or 71 °C. However, both WBSF (2.76 kg) and cook loss (18.72%) were decreased (P < 0.001) in chops cooked to 63 °C compared with chops cooked to 71 °C (3.08 kg, 23.45%). Overall, differences in IMF percentages persisted even after cooking. Furthermore, IMF percentage of pork chops did not affect tenderness.
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Affiliation(s)
- Katelyn N Gaffield
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Emily D Schunke
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Jessica E Lowell
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Bailey N Harsh
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
- Corresponding author:
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27
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Redifer JD, Beever JE, Stahl CA, Boler DD, Dilger AC. Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines. J Anim Sci 2020; 98:5897405. [PMID: 32845331 DOI: 10.1093/jas/skaa275] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 08/20/2020] [Indexed: 11/14/2022] Open
Abstract
The objective was to determine the amount and variability of intramuscular fat (IMF) in a pork loin attributable to anatomical chop location, sex, and sire line. Pigs were sired by commercially available terminal Duroc boars selected for meat quality (MQ; n = 96) or lean growth (LG; n = 96) and equally split between barrows and gilts. After slaughter and fabrication, bone-in chops were removed from four locations of each left-side loin (A = 6th rib, B = 10th rib, C = last rib, and D = 4th lumbar vertebrae). An adjacent pair of chops from each location was collected and evaluated for visual color and marbling, subjective firmness, moisture and extractable lipid (IMF) (anterior chop), and Warner-Bratzler shear force (posterior chop). Data were analyzed using the MIXED procedure of SAS as a split-plot design. Homogeneity of variances was tested on raw data using Levene's test of the GLM procedure and found to be heterogeneous. Thus, a two-variance model was fit using the REPEATED statement of the MIXED procedure, grouped by pig. The mivque(0) option of the VARCOMP procedure was used to calculate the proportion of variability that each factor contributed to the total variance. Barrows (3.64%) produced chops with greater (P < 0.01) IMF content than gilts (3.20%), and barrows (2.14) had greater (P < 0.01) IMF variability than gilts (1.23). Chops from MQ pigs (4.02%) exhibited greater (P < 0.01) IMF content than LG (2.82%), and MQ (1.76) had greater IMF variability (P < 0.01) than LG pigs (0.97). Chops from locations A (3.80%) and D (3.77%) had greater IMF than B (3.34%; P < 0.01), and A, B, and D had greater IMF than C (2.77%; P < 0.01). Variances of IMF also differed (A = 1.44, B = 1.59, C = 1.05, and D = 2.18; P = 0.01) across chop locations. Of the variability in IMF, 33.0% was attributed to sire line, 10.16% to chop location, and 4.01% to sex, with 52.83% not accounted for by these three factors. Location A chops were the most (P < 0.01) tender (2.57 kg) and C chops the least (P < 0.01) tender (2.93 kg), while B and D chops were intermediate and not different from each other. No differences in variability (P = 0.40) of tenderness were observed among chop locations (A = 0.31, kg B = 0.24 kg, C = 0.24 kg, and D = 0.23 kg). These results demonstrated that variability in tenderness values did not reflect the variability of IMF. In conclusion, chop location, sex, and sire line all contribute to the amount and variability of pork loin marbling.
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Affiliation(s)
- Jack D Redifer
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Jon E Beever
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | | | - Dustin D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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Mu C, Yang W, Wang P, Zhao J, Hao X, Zhang J. Effects of high-concentrate diet supplemented with grape seed proanthocyanidins on growth performance, liver function, meat quality, and antioxidant activity in finishing lambs. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114518] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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29
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Mushi DE. Feedlot performance of Tanzanian Shorthorn Zebu finished on local feed resources. Trop Anim Health Prod 2020; 52:3207-3216. [PMID: 32638154 DOI: 10.1007/s11250-020-02346-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 07/02/2020] [Indexed: 11/24/2022]
Abstract
A study was conducted in Hanang District to assess potential for on-farm feedlot finishing of Tanzanian Shorthorn Zebu (TSHZ) in dry season using locally available feed resources. A total of 65 (2-3 years old, 150-250 kg LWT) steers were randomly distributed into two dietary treatments in three villages. The steers were finished either in feedlots using compounded diets or under free grazing in accordance with farmers' practice. Following 90 days of feeding, all steers were slaughtered for detailed carcass and meat quality assessment. Growth performance, carcass and meat quality of experimental animals were assessed to determine feedlot performance of TSHZ. Results show that average daily gain of feedlot-finished animals (620 g/day) was nearly three-fold higher (P = 0.042) than that of grazed steers (223 g/day). Feedlot-finished steers produced 28 kg (P = 0.001) heavier carcasses than grazed ones. Carcasses from feedlot-finished steers cooled slowly as they had higher (P = 0.001) temperatures than that of grazed ones at 45 min (33.1 vs. 30.5 °C) and 6 h (21.0 vs. 19.5 °C) post-mortem. Feedlot-finished steers produced beef with higher (P = 0.003) marbling scores (3.4) than grazed ones (2.4). As a result, beef from the feedlot-finished steers was more tender (P = 0.016) than that from grazed ones, and it required 13 N less force to shear. It is concluded that TSHZ responds positively to improved feeding with significant enhancement on carcass gain and meat quality. Use of diets compounded using agro-processing by-products, instead of whole grain, can lower the cost of finishing TSHZ steers significantly.
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Affiliation(s)
- D E Mushi
- Department of Animal, aquaculture and Range Sciences, Sokoine University of Agriculture, Morogoro, Tanzania.
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30
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Schulte MD, Johnson LG, Zuber EA, Steadham EM, King DA, Huff-Lonergan EJ, Lonergan SM. Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness. Meat and Muscle Biology 2020. [DOI: 10.22175/mmb.9566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The study objectives were to determine the extent to which the sarcoplasmic proteome explains variations in aged pork loin star probe value. Pork loins (n=12) were categorized by differences in star probe at 21 d post mortem from a larger set of loins. Loins were categorized into low star probe (LSP) group (n=6; star probe<5.80 kg) and high star probe (HSP) group (n=6; star probe>7.00 kg) based on 21-d star probe value with inclusion criteria of marbling score (1.0–3.0) and 24-h pH (5.69–5.98). Quality traits were measured at 1-, 8-, 14-, and 21-d aging. Desmin and troponin-T degradation, peroxiredoxin-2 abundance, calpain-1 autolysis, and sarcomere length were determined. Two-dimensional difference gel electrophoresis and mass spectrometry were used to identify proteins that differed in abundance due to category. Star probe values were lower (P<0.01) in LSP at each day of aging compared with HSP. Greater pH values were observed (P<0.05)in LSP compared with HSP at each day of aging. Marbling score was greater (P<0.05) in LSP compared with HSP at each day of aging. Greater (P<0.05) desmin and troponin-T degradation was detected in LSP chops at 14- and 21-d aging and 8-, 14-, and 21-d aging, respectively. Greater (P<0.05) sarcomere length was determined in LSP compared with HSP at 1-,8-, and 21-d aging. Sarcoplasmic proteins from HSP chops had greater abundance (P<0.10) of metabolic and regulatory proteins, whereas the LSP chops had greater abundance (P<0.10) of stress response proteins. Star probe values were affected by pH, marbling score, protein degradation, sarcomere length, and sarcoplasmic proteome.
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Affiliation(s)
| | | | | | | | - D. Andy King
- USDA-ARS Roman L. Hruska US Meat Animal Research Center
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31
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Abstract
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
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Affiliation(s)
- Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
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Lee JH, Lee SD, Yun W, Oh HJ, An JS, Kim IH, Cho JH. Effects of different standardized ileal digestible lysine: net energy proportion in growing and finishing pigs. J Anim Sci Technol 2020; 62:198-207. [PMID: 32292927 PMCID: PMC7142283 DOI: 10.5187/jast.2020.62.2.198] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/31/2020] [Accepted: 02/04/2020] [Indexed: 11/20/2022]
Abstract
This experiment was performed to evaluate the optimal proportion of dietary
standardized ileal digestible lysine (SID Lys) to net energy (NE) proportion in
growing to finishing pigs. A total of seventy-two pigs were used at phase 1
(initial body weight 37.23 ± 0.23 kilogram, for 42 d) and at phase 2
(initial body weight 54.16 ± 0.20 kilogram, for 77 d). They were
arbitrarily assigned to three treatments groups consisting of four duplicates
per treatment (six pigs in duplicates, respectively). Diet treatments were as
follows: CON = basal diets (phase 1, crude protein (CP): 19.1%; SID Lys: 0.94%;
SID Lys: NE proportion: 0.91 g/MJ / phase 2, CP: 17.0%; SID Lys: 0.84%; SID Lys:
NE proportion: 0.79 g/MJ), TRT1 (phase 1, CP: 18.0%; SID Lys: 0.92%; SID Lys: NE
proportion: 0.89 g/MJ / phase 2, CP: 15.8%; SID Lys: 0.8%; SID Lys: NE
proportion: 0.75 g/MJ), TRT2 (phase 1, CP: 17.3%; SID Lys: 0.82%; SID Lys: NE
proportion: 0.79 g/MJ / phase 2, CP: 14.8%; SID Lys: 0.7%; SID Lys: NE
proportion: 0.65 g/MJ). In phase 1 and 2, growth performance did not
meaningfully be affected when SID Lys: NE proportion decreased with reducing CP
content. In phase 2, the nitrogen digestibility of CON group in 11 week was
higher (p < 0.05) than other treatments. Also, marbling and
firmness scores of TRT2 group diets increased (p < 0.05)
compared with those of CON group, but dissimilarities of other meat qualities
did not be detected among treatments. In conclusion, introduction of NE system
can reduce negative problems introduced when dietary CP decreased. Also, 0.79
and 0.65 g/MJ of SID Lys: NE proportion is the optimal Lys: NE proportion to
achieve improved pork quality without impairing the growth performance in
growing-finishing pigs, respectively.
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Affiliation(s)
- Ji Hwan Lee
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Sung Dae Lee
- Animal Nutritional Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Won Yun
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Han Jin Oh
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Ji Seon An
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea
| | - Jin Ho Cho
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea
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Piórkowska K, Małopolska M, Ropka-Molik K, Szyndler-Nędza M, Wiechniak A, Żukowski K, Lambert B, Tyra M. Evaluation of SCD, ACACA and FASN Mutations: Effects on Pork Quality and Other Production Traits in Pigs Selected Based on RNA-Seq Results. Animals (Basel) 2020; 10:E123. [PMID: 31940936 DOI: 10.3390/ani10010123] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 01/07/2020] [Accepted: 01/10/2020] [Indexed: 12/20/2022] Open
Abstract
Simple Summary This study aimed to evaluate mutations within three candidate genes (SCD, ACACA, FASN) for their effects on fattening and slaughter characteristics, as well as meat quality traits, including intramuscular fat (IMF) level in pork. They were selected within differentially expressed genes activated in response to variable backfat content obtained using the RNA sequencing method. The RNA-seq analysis identifies mutations/SNPs located in the mRNA and could be a useful tool for prediction of genetic markers in farm animals. The results showed that selection for FASN A allele in Polish Large White pigs could lead to improved meat quality traits such as water exudation and meat colour. However, analysed polymorphisms showed only slight effects on fat metabolism and IMF content. Abstract In recent years, pig producers have struggled with the problem of low intramuscular fat levels in pork, which impacts palatability and ultimately meat quality. Reduced levels of intramuscular fat are likely the result of breeding objectives aimed at increasing lean meat content. In this study, three mutations within candidate genes for fat content (SCD, ACACA, and FASN) were selected, based on RNA-seq results and the relationship between polymorphisms in genes related to lipid metabolism, fattening and slaughter characteristics, as well as pork quality, including IMF level, were evaluated to identify selection markers. Moreover, their impact on gene expression was also examined. The PCR–RFLP (polymerase cha- in reaction – restriction fragments length) method was used to establish genotypes and effect sizes of potential genetic markers were estimated using a GLM model. It was identified that a FASN missense variant was positively associated with the expression level of this gene, which suggested its linkage with a mutation having a regulatory function. The association study indicated that the FASN missense variant may play a role in the determination of feed conversion and meat colour. In turn, a mutation in the ACACA gene showed a relationship with IMF content in the Puławska breed where the differences reached as much as 20%. We suggest considering all three mutations in further studies based on different pig populations due to the crucial role of SCD, ACACA, and FASN genes in lipid metabolism.
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Khanal P, Maltecca C, Schwab C, Gray K, Tiezzi F. Genetic parameters of meat quality, carcass composition, and growth traits in commercial swine. J Anim Sci 2019; 97:3669-3683. [PMID: 31350997 DOI: 10.1093/jas/skz247] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Accepted: 07/23/2019] [Indexed: 12/22/2022] Open
Abstract
Swine industry breeding goals are mostly directed towards meat quality and carcass traits due to their high economic value. Yet, studies on meat quality and carcass traits including both phenotypic and genotypic information remain limited, particularly in commercial crossbred swine. The objectives of this study were to estimate the heritabilities for different carcass composition traits and meat quality traits and to estimate the genetic and phenotypic correlations between meat quality, carcass composition, and growth traits in 2 large commercial swine populations: The Maschhoffs LLC (TML) and Smithfield Premium Genetics (SPG), using genotypes and phenotypes data. The TML data set consists of 1,254 crossbred pigs genotyped with 60K SNP chip and phenotyped for meat quality, carcass composition, and growth traits. The SPG population included over 35,000 crossbred pigs phenotyped for meat quality, carcass composition, and growth traits. For TML data sets, the model included fixed effects of dam line, contemporary group (CG), gender, as well as random additive genetic effect and pen nested within CG. For the SPG data set, fixed effects included parity, gender, and CG, as well as random additive genetic effect and harvest group. Analyses were conducted using BLUPF90 suite of programs. Univariate and bivariate analyses were implemented to estimate heritabilities and correlations among traits. Primal yield traits were uniquely created in this study. Heritabilities [high posterior density interval] of meat quality traits ranged from 0.08 [0.03, 0.16] for pH and 0.08 [0.03, 0.1] for Minolta b* to 0.27 [0.22, 0.32] for marbling score, except intramuscular fat with the highest estimate of 0.52 [0.40, 0.62]. Heritabilities of primal yield traits were higher than that of primal weight traits and ranged from 0.17 [0.13, 0.25] for butt yield to 0.45 [0.36, 0.55] for ham yield. The genetic correlations of meat quality and carcass composition traits with growth traits ranged from moderate to high in both directions. High genetic correlations were observed for male and female for all traits except pH. The genetic parameter estimates of this study indicate that a multitrait approach should be considered for selection programs aimed at meat quality and carcass composition in commercial swine populations.
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Affiliation(s)
- Piush Khanal
- Department of Animal Science, North Carolina State University, Raleigh, NC
| | - Christian Maltecca
- Department of Animal Science, North Carolina State University, Raleigh, NC
| | | | - Kent Gray
- Smithfield Premium Genetics, Rose Hill, NC
| | - Francesco Tiezzi
- Department of Animal Science, North Carolina State University, Raleigh, NC
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Panea B, Ripoll G. Plant-Derived Extracts Feed-Addition and Packaging Type Influence Consumer Sensory Perception of Pork. Nutrients 2019; 11:E2652. [PMID: 31689956 PMCID: PMC6893813 DOI: 10.3390/nu11112652] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/29/2019] [Accepted: 10/31/2019] [Indexed: 12/17/2022] Open
Abstract
This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers' perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE groups were control, garlic extract and blended oil composed by carvacrol, timol, cynamic aldehide and eugenol extracts. Meat was packed in film, vacuum or modified atmosphere (MAP) packaging. A visual test was designed comprising a four-day storage step followed by a four-day exposure step in a refrigerated island display case. All studied effects influenced visual appraisal scores, being time exposure and packaging effects more noticeable than PDE or pig-sex effects. Meat from MAP scored higher than the rest. Scores decreased as exposure time increased, but this evolution was less perceptible in vacuum packaging and was faster for meat from the garlic group. Only gender affected the visual appraisal scores, with women scoring higher than men. Neither PDE addition nor pig sex affected to purchase intention whereas both exposure time and packaging type did. A maximum of 2 days of exposure would be recommended. In the home-test, meat from male pigs obtained higher scores than meat from female pigs, and none of the consumer-related effects influenced the given scores.
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Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana, 930, 50059 Zaragoza, Spain.
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana, 930, 50059 Zaragoza, Spain.
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), C/Miguel Servet, 177, 50013 Zaragoza, Spain.
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Rice EA, Lerner AB, Olson BA, Prill LL, Drey LN, Price HE, Lowell JE, Harsh BN, Barkley KE, Honegger LT, Richardson E, Woodworth JC, Gonzalez JM, Tokach MD, DeRouchey JM, Dritz SS, Goodband RD, Allerson MW, Fields B, Shackelford SD, King DA, Wheeler TL, Dilger AC, Boler DD, O’Quinn TG. Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings. Meat and Muscle Biology 2019. [DOI: 10.22175/mmb2019.07.0026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119. kg), medium-heavy weight (MHVY; 119.1 to 124.4 kg), and a heavy weight group (HVY; 124.4 kg and greater). Loins were fabricated into 4 pairs of chops of specified thicknesses (1.27, 1.91, 2.54, and 3.18 cm). One chop from each pair was assigned to be packaged with or without a label. Consumers assessed chops for appearance, desirability, and purchase intent. For both appearance and purchase intent ratings, chops from HVY carcasses were given more desirable (P < 0.05) ratings compared to LT chops. Consumers gave greater (P < 0.05) appearance ratings to thicker cut chops. There was a hot carcass weight × chop thickness interaction (P < 0.05) for the percentage of consumers that indicated the chop was desirable overall. Regardless of hot carcass weight group, chops with a thickness of 1.27 cm had the lowest (P < 0.05) percentage of consumers indicate they were desirable overall. A greater (P < 0.05) percentage of consumers indicated “yes” they would purchase chops cut to a thickness of 2.54 cm compared to all other thicknesses. Additionally, there was a greater (P < 0.05) percentage of consumers who indicated they would purchase unlabeled chops compared to labeled chops. These results, within the population sampled, indicate that carcass weight and chop thickness can affect consumer preference and thus should be considered by retailers when marketing fresh pork loin chops.
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Affiliation(s)
- Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | - Annie B. Lerner
- Kansas State University Department of Animal Sciences and Industry
| | | | - Lauren L. Prill
- Kansas State University Department of Animal Sciences and Industry
| | - Lindsey N. Drey
- Kansas State University Department of Animal Sciences and Industry
| | - Hannah E. Price
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Jessica E. Lowell
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Bailey N. Harsh
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Kayla E. Barkley
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Lauren T. Honegger
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Elaine Richardson
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | | | | | - Mike D. Tokach
- Kansas State University Department of Animal Sciences and Industry
| | | | - Steve S. Dritz
- Kansas State University Department of Diagnostic Medicine/Pathobiology
| | | | | | | | - Steven D. Shackelford
- U.S. Department of Agriculture Agricultural Research Service, U.S. Meat Animal Research Center
| | - David A. King
- U.S. Department of Agriculture Agricultural Research Service, U.S. Meat Animal Research Center
| | - Tommy L. Wheeler
- U.S. Department of Agriculture Agricultural Research Service, U.S. Meat Animal Research Center
| | - Anna C. Dilger
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois at Urbana-Champaign Department of Animal Sciences
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Hoa VB, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade. Asian-Australas J Anim Sci 2019; 32:1448-1457. [PMID: 31010986 PMCID: PMC6722317 DOI: 10.5713/ajas.18.0965] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/11/2019] [Accepted: 02/26/2019] [Indexed: 02/03/2023]
Abstract
Objective The present work aimed at evaluating the effects of carcass quality grade on the quality characteristics of pork meat according to Korean carcass quality grade system. Method Pork carcasses with varying in quality grades (QG): 1+ (QG1+, n=10), 1 (QG1, n=10) and 2 (QG2, n=10), were used to evaluate the relationship between carcass quality grade and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results Pork meat of higher quality grade (GQ1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids (UFA) content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower GQ groups. The sensory evaluation results (flavor, juiciness, tenderness and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r=0.987), C18:1n-9 level (r=1.000) but negatively correlated to the fat content (r=-0.949), and flavor (r=-0.870), juiciness (r=-0.861), tenderness (r=-0.862) and acceptability (r=-0.815) scores. Conclusion The pork with higher quality grade had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher quality grades should be considered in order to satisfy the consumer's expectation.
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Affiliation(s)
- Van Ba Hoa
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Pil-Nam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Soo-Hyun Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun-Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yun-Seok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | | | - Yong-Min Choi
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
| | - Jin-Hyoung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Kuk-Hwang Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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Honegger LT, Richardson E, Schunke ED, Dilger AC, Boler DD. Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH. J Anim Sci 2019; 97:2460-2467. [PMID: 30968136 DOI: 10.1093/jas/skz117] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 04/08/2019] [Indexed: 11/12/2022] Open
Abstract
The objective was to determine the effect of "quality grade" (combination of visual color and marbling) or ultimate pH on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable when graded "choice," had a greater ultimate pH, or when cooked to 63 °C compared with chops graded "standard," had a lesser ultimate pH, or when cooked to 71 or 82 °C. Consumers (264 total) were served chops in 1 of 2 experiments. Chops in Exp. 1 were classified as "choice" when NPPC visual color score ≥3 and visual marbling score was ≥2 or "standard" when NPPC scores did not meet the qualifications for "choice" and were cooked to either 63 or 71 °C. Chops in Exp. 2 were categorized as high pH (5.88 to 6.23) or low pH (5.36 to 5.56) and cooked to 63, 71, or 82 °C. Chops were cooked with a sous-vide device (ANOVA Precision Cooker, Anova Applied Electronics, San Francisco, CA) in a water bath. Consumers used a 9-point Likert-type score system where scores 1 through 3 were considered not tender, not juicy, not flavorful, or unacceptable. Scores 4 through 6 were consider neutral for tenderness, juiciness, flavor, and overall acceptability. Scores 7 through 9 were considered tender, juicy, flavorful, and acceptable. Data were organized as a percentage of responses and analyzed using the GLIMMIX procedure of SAS for both experiments with models including treatment (quality grade, ultimate pH, and final internal temperature) and all interactions. Quality grade did not affect (P ≥ 0.30) consumer ratings for any sensory trait. More (P < 0.01) consumers rated chops with a high pH (36.07%) as juicy compared with chops with a low pH (24.29%), but pH category did not alter (P ≥ 0.13) perceptions for tenderness, flavor, or overall acceptability. In both studies, a greater (P < 0.001) percentage of consumers rated chops cooked to 63 °C as acceptable compared with chops cooked to 71 °C. Therefore, internal cooking temperature has a greater impact on consumer eating experience than "quality grade" or ultimate pH.
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Affiliation(s)
| | | | - Emily D Schunke
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Dustin D Boler
- Department of Animal Sciences, University of Illinois, Urbana, IL
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Noidad S, Limsupavanich R, Suwonsichon S, Chaosap C. Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent. Asian-Australas J Anim Sci 2019; 32:1923-1932. [PMID: 31208188 PMCID: PMC6819675 DOI: 10.5713/ajas.19.0084] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 04/15/2019] [Indexed: 01/07/2023]
Abstract
Objective We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1-2, n=3), medium (MM, score 3-4, n=3), and high (HM, score 5-6, n=3) VML. Meat physicochemical quality traits and consumer responses (n=389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in RCBD. ANOVA, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results VML correspond to crude fat (r=0.91, p<0.01), but both were reversely related to moisture content (r=-0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p=0.072) decreased, pH and b* increased (p<0.05), but drip, cooking (p<0.05) and thawing (p=0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, L*, and a* did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler Shear Force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r=0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved WHC, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.
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Affiliation(s)
- Sawankamol Noidad
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand
| | - Rutcharin Limsupavanich
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
| | - Chanporn Chaosap
- Department of Agricultural Education, Faculty of Industrial Education and Technology, KMITL, Bangkok, 10520, Thailand
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Wolf C, Messadène-Chelali J, Ulbrich SE, Kreuzer M, Giller K, Bérard J. Replacing sunflower oil by rumen-protected fish oil has only minor effects on the physico-chemical and sensory quality of Angus beef and beef patties. Meat Sci 2019; 154:109-118. [PMID: 31026718 DOI: 10.1016/j.meatsci.2019.04.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/08/2019] [Accepted: 04/01/2019] [Indexed: 10/27/2022]
Abstract
In the present study, the effects of feeding 450 g/day of rumen-protected fish oil (FO) compared to sunflower oil (SO) to Angus heifers (60 g/kg total intake) were quantified. Animal performance was not affected whereas the physico-chemical meat quality, assessed in three muscles, was slightly affected by diet. The oxidative shelf life of the perirenal fat declined with FO compared to SO. Despite the formerly shown increased n-3 fatty acid proportions of meat due to FO supplementation, a trained sensory panel identified an only slightly more intense fishy flavour in grilled steaks and beef patties from the FO compared to the SO group. In FO compared to SO patties, flavour intensity was more pronounced. The perception of off-flavours was negligible and differences between muscles were larger than between diets. In conclusion, supplementing ruminants with FO containing nutritionally beneficial n-3 fatty acids results in few side-effects on meat quality, restricted to quite faint off-flavours and a shorter fat shelf life.
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Affiliation(s)
- C Wolf
- ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | | | - S E Ulbrich
- ETH Zurich, Institute of Agricultural Sciences, Animal Physiology, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - M Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - K Giller
- ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, Universitaetstrasse 2, 8092 Zurich, Switzerland.
| | - J Bérard
- ETH Zurich, AgroVet-Strickhof, Eschikon 27, 8315 Lindau, Switzerland
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Yao C, Pang D, Lu C, Xu A, Huang P, Ouyang H, Yu H. Data Mining and Validation of AMPK Pathway as a Novel Candidate Role Affecting Intramuscular Fat Content in Pigs. Animals (Basel) 2019; 9:ani9040137. [PMID: 30939765 PMCID: PMC6523794 DOI: 10.3390/ani9040137] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 12/11/2022] Open
Abstract
Simple Summary Intramuscular fat (IMF) is increasingly being recognized as a key meat trait in the modern pork industry. The aims of this research were to identify potential signaling pathways associated with IMF content in the longissimus dorsi (LD) muscle of different pig breeds and investigate the gene expression levels in the screened signaling pathways. Our results indicated that the AMPK signaling pathway may be related to IMF deposition in the LD muscle of pigs. The results of qRT-PCR analysis showed that the expression of ten key hub genes (AMPK, ADIPOR1, ADIPOR2, LKB1, CAMKKβ, CPT1A, CPT1B, PGC-1α, CD36, and ACC1) differed between the LD muscle of Min and Large White pigs. The protein expression levels of AMPK, LKB1, CaMKK2, CPT1A, and ACC1 were similar to the genes expression patterns in the LD muscle of Large White pigs. The results of this study provide novel insights into the regulatory function of the AMPK signaling pathway in relation to the IMF content in the LD muscle of different pigs. Abstract Intramuscular fat (IMF) is an important economic trait for pork quality and a complex quantitative trait regulated by multiple genes. The objective of this work was to investigate the novel transcriptional effects of a multigene pathway on IMF deposition in the longissimus dorsi (LD) muscles of pigs. Potential signaling pathways were screened by mining data from three gene expression profiles in the Gene Expression Omnibus (GEO) database. We designed quantitative real-time reverse transcription-polymerase chain reaction (qRT-PCR) arrays for the candidate signaling pathways to verify the results in the LD muscles of two pig breeds with different IMF contents (Large White and Min). Western blot analysis was used to detect the expression levels of several candidate proteins. Our results showed that the AMPK signaling pathway was screened via bioinformatics analysis. Ten key hub genes of this signaling pathway (AMPK, ADIPOR1, ADIPOR2, LKB1, CAMKKβ, CPT1A, CPT1B, PGC-1α, CD36, and ACC1) were differentially expressed between the Large White and Min pigs. Western blot analysis further confirmed that LKB1/CaMKK2-AMPK-ACC1-CPT1A axis dominates the activity of AMPK signaling pathway. Statistical analyses revealed that AMPK signaling pathway activity clearly varied among the two pig breeds. Based on these results, we concluded that the activation of the AMPK signaling pathway plays a positive role in reducing IMF deposition in pigs.
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Affiliation(s)
- Chaogang Yao
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
| | - Daxin Pang
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
| | - Chao Lu
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
| | - Aishi Xu
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
| | - Peixuan Huang
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
| | - Hongsheng Ouyang
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
| | - Hao Yu
- Jilin Provincial Key Laboratory of Animal Embryo Engineering, College of Animal Sciences, Jilin University, Changchun 130062, China.
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Font-i-furnols M, Brun A, Gispert M. Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography. Animal 2019; 13:666-74. [DOI: 10.1017/s1751731118002021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Wang X, Chen X, Huang Z, Chen D, Yu B, Chen H, He J, Zheng P, Luo J, Yu J, Luo Y. Effects of active immunization against porcine Sox6 on meat quality and myosin heavy chain isoform expression in growing-finishing pigs. Anim Biotechnol 2018; 30:260-266. [PMID: 30264664 DOI: 10.1080/10495398.2018.1481416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
A feeding trial for 91 days was conducted to investigate effects of active immunization against porcine Sox6 (pSox6) on meat quality and myosin heavy chain (MyHC) isoform expression in growing-finishing pigs. Twenty-four castrated Duroc × Landrace × Yarkshire pigs were randomly divided into three groups: (1) Control group; (2) 1 mg/head pSox6 active immunity group; (3) 4 mg/head pSox6 active immunity group (4 mg/head group). The results showed that pigs in 4 mg/head group had a greater a* (Redness) and a higher marbling score, while no significant effect was observed in L* (Lightness), b* (Yellowness), intramuscular fat and cooking loss. Muscle succinic dehydrogenase activity in pSox6 active immunization groups was significantly increased, and muscle lactate dehydrogenase activity was significantly reduced. Meanwhile, active immunization against pSox6 upregulated the mRNA expression of MyHC I, while no effect was observed on the mRNA expressions of MyHC IIa, MyHC IIx, MyHC IIb. In addition, pigs in the 4 mg/head group exhibited lower Sox6 mRNA level and higher MyHC I protein level, while no significant influence was observed on MyHC IIb protein level. Together, our data imply that active immunization against pSox6 could improve the pork quality and promote the MyHC I expression in growing-finishing pigs.
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Affiliation(s)
- Xiaoqin Wang
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Xiaoling Chen
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Zhiqing Huang
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Daiwen Chen
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Bing Yu
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Hong Chen
- b College of Food Science , Sichuan Agricultural University , Yaan , Sichuan , PR China
| | - Jun He
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Ping Zheng
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Junqiu Luo
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Jie Yu
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
| | - Yuheng Luo
- a Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education , Institute of Animal Nutrition, Sichuan Agricultural University , Chengdu , Sichuan , PR China
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Richardson EL, Fields B, Dilger AC, Boler DD. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness. J Anim Sci 2018; 96:3768-3776. [PMID: 29982650 PMCID: PMC6127756 DOI: 10.1093/jas/sky258] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Accepted: 06/28/2018] [Indexed: 11/13/2022] Open
Abstract
The objective was to determine the effects of pH and color on sensory characteristics of boneless pork loin chops cooked to an internal endpoint temperature of 63 °C. Center cut loins (296 total) from barrows and gilts, 5 different sire lines, and a range in pH of 5.36 through 6.23 were used. Previously, ultimate pH was correlated with sensory characteristics of chops cooked to a medium (71 °C) degree of doneness. Additionally, increasing ultimate pH improved sensory tenderness and juiciness of loin chops cooked to a medium degree of doneness. However, in 2011, the United States Department of Agriculture Food Safety and Inspection Service reduced the recommended final internal cooking temperature of pork chops from 71 to 63 °C (followed by a 3-min rest). The effects of ultimate pH on sensory traits of pork chops cooked to a medium-rare (63 °C) degree of doneness are not known. Therefore, loins were categorized using historical categories based on ultimate pH: >5.95, n = 22; 5.80 to 5.95, n = 75; 5.65 to 5.80, n = 102; 5.50 to 5.65, n = 91; <5.50, n= 6. On 1-d postmortem, loins were evaluated for CIE instrumental L*, a*, b*, visual color, marbling, and subjective firmness. Then, loins were aged in vacuum packages at 4 °C until 16-d postmortem. After aging, loins were cut into 2.54-cm thick chops, vacuum-packaged, and frozen until sensory or instrumental tenderness analysis. One chop was also used to determine extractable lipid. Chops were weighed, cooked to 63 °C, cooled to approximately 23 °C, weighed again to determine cook loss, and then evaluated for Warner-Bratzler shear force. Another chop was cooked to 63 °C internal temperature and served warm to trained panelists to determine sensory traits. Coefficients of determination (R2) were calculated to determine the predictability of ultimate pH and instrumental color on sensory tenderness, juiciness, and flavor. A 1-way ANOVA and means separation test were used to determine specific differences among pH categories. Ultimate pH explained less than 5% of the variation in tenderness and less than 1% of the variation in juiciness or flavor. Furthermore, sensory tenderness did not differ (P > 0.05) among pH categories, except for chops with an ultimate pH > 5.95. Chops with a pH > 5.95 were at least 9.1% more tender (P < 0.05) than chops with a pH < 5.95. Visual and instrumental color were not predictive (R2 ≤ 0.03) of any sensory traits. Overall, pH does not influence sensory traits of pork chops cooked to medium-rare degree of doneness unless pH is at least 5.95.
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Affiliation(s)
| | | | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Dustin Dee Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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Liu J, Sun X, Young J, Bachmeier L, Newman D. Predicting pork loin intramuscular fat using computer vision system. Meat Sci 2018; 143:18-23. [DOI: 10.1016/j.meatsci.2018.03.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 02/06/2018] [Accepted: 03/23/2018] [Indexed: 11/23/2022]
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Harsh BN, Boler DD, Shackelford SD, Dilger AC. Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques. J Anim Sci 2018; 96:3161-3172. [PMID: 29762689 DOI: 10.1093/jas/sky183] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Accepted: 05/09/2018] [Indexed: 11/12/2022] Open
Abstract
Meta-analyses techniques using 11 independent datasets were used to determine correlations between pork loin quality evaluated at 1-d postmortem and quality evaluated at 12- to 28-d postmortem. Datasets encompassed approximately 3,957 loins. The effects of aging on ventral loin surface quality were determined using a paired-T test. Ventral loin surfaces become 8% lighter (P < 0.0001), 44.5% redder (P < 0.0001), and 46% more yellow (P < 0.0001) during the aging period. Therefore, it is apparent that loin quality changes during postmortem aging. Because of this, it becomes necessary to determine the correlation between early and aged pork quality parameters. Pearson correlation coefficients within original datasets were calculated, and then sample-weighted mean correlations r¯ and variances [Var(r)] were calculated across datasets. Early postmortem ventral instrumental lightness (L*) was moderately correlated with aged ventral L* r¯ = 0.50), aged ventral visual color r¯ = -0.38), aged chop face (freshly cut) L* r¯ = 0.44), and aged chop face visual color r¯ = -0.38). Early postmortem ventral instrumental redness (a*) was moderately correlated with aged ventral a* r¯ = 0.49) and aged chop face a* r¯ = 0.46). Early postmortem ventral visual color was moderately correlated with aged ventral L* r¯ = -0.51), aged ventral color (r¯ = 0.50), aged chop face L* r¯ = -0.43), and aged chop face visual color r¯ = 0.43). However, no instrumental or visual color parameters were moderately or strongly correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness (|r¯| ≤ 0.36). Early postmortem ventral visual marbling was moderately correlated with aged ventral marbling r¯ = 0.63) and aged chop face visual marbling r¯ = 0.56). Visual marbling was not (|r¯| ≤ 0.12) correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness. Stepwise regression, using a holo-analysis approach, was used to determine the predictive ability of early postmortem ventral color, marbling, firmness, and pH on sensory panels ratings of tenderness (R2 = 0.13), juiciness (R2 = 0.09), and flavor (R2 = 0.28). Early postmortem color and marbling are important pork quality traits in consumers purchasing decisions, but are poorly related to traits associated with eating experience. Still, they may be predicative of traits associated with purchasing intent.
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Affiliation(s)
- Bailey N Harsh
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | | | - Steven D Shackelford
- United States Department of Agriculture, ARS, U.S. Meat Animal Research Center, Clay Center, NE
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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Arkfeld EK, Mohrhauser DA, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD. Characterization of variability in pork carcass composition and primal quality,. J Anim Sci 2018; 95:697-708. [PMID: 29432540 DOI: 10.2527/jas.2016.1097] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 12/22/2016] [Indexed: 11/13/2022] Open
Abstract
The objective was to characterize the factors and production practices that contribute to variation in pork composition and quality. It is possible the variation in pork quality traits, such as color, marbling, and tenderness, contributes to reduced customer confidence in the predictability of finished product quality and, therefore, pork products becoming less competitive for consumer dollars. Pigs raised in 8 different barns representing 2 seasons (hot and cold) and 2 production focuses (lean and quality) were used in this study. Pigs were marketed in 3 groups from each barn and marketing procedures followed commercial marketing procedures. Data were collected on a total of 7,684 pigs. The mivque0 option of the VARCOMP procedure in SAS was used to evaluate the proportion of variation each independent variable (season, production focus, marketing group, sex, and random variation) contributed to total variance. Random variation including inherent biological differences, as well as factors not controlled in this study, contributed the greatest proportion to total variation for each carcass composition and quality trait. Pig and other factors contributed to 93.5% of the variation in HCW, and marketing group, sex, season, and production focus accounted for 4.1, 1.4, 0.8, and 0.3%, respectively. Variation in percent carcass lean was attributed to production focus (36.4%), sex (15.8%), and season (10.2%). Pig and other factors contributed the greatest percentage of total variation (39.4%). Loin weight variation was attributed to production focus (21.4%), sex (5.4%), season (2.7%), marketing group (1.8%), and pig (68.7%). Belly weight variation was attributed to pig (88.9%), sex (4.1%), marketing group (3.8%), production focus (3.0%), and season (0.1%). Variation in ham weight was attributed to pig and other factors (93.9%), marketing group (2.8%), production focus (2.2%), and season (1.1%). Ultimate pH variation was attributed to pig (88.5%), season (6.2%), production focus (2.4%), marketing group (2.2%), and sex (0.7%). Aside from pig (71.9%), production focus (14.0%) was the next largest contributor to variation in iodine value followed by sex (13.2%) and marketing group (0.9%). Variation in carcass quality and composition could be accounted for, but the greatest percentage of variation was due to factors not accounted for in normal marketing practices.
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Affiliation(s)
- E K Arkfeld
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | | | - D A King
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - T L Wheeler
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - A C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | - S D Shackelford
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - D D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
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Channon HA, D'Souza DN, Dunshea FR. Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs. Meat Sci 2018; 143:257-267. [PMID: 29857268 DOI: 10.1016/j.meatsci.2018.05.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 05/01/2018] [Accepted: 05/02/2018] [Indexed: 11/26/2022]
Abstract
This study validated the effect of gender (female, immunocastrated male; n = 50), electrical stimulation (none or 150 mA constant current for 30 s at 2 min post-slaughter) and ageing period (2 or 14 d) on the eating quality of pork roast and stir fry sourced from the loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) and steak from the loin only. Moisture infusion was applied to 2 d aged, non-stimulated primals as a positive control treatment. Neither gender nor ageing period influenced (P > 0.05) eating quality. Electrical stimulation and moisture infusion were each effective interventions in improving pork eating quality, but their effects were inconsistent between the five cuts evaluated. No interventions achieved the fail rate target of <10% for quality grade for all cuts, indicating that additional interventions are needed to enable industry to consistently deliver high quality pork.
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Affiliation(s)
- H A Channon
- Australian Pork Limited, P.O. Box 4746, Kingston 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - D N D'Souza
- SunPork Solutions, PO Box 5950, Manly, QLD 4179, Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
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Klehm BJ, King DA, Dilger AC, Shackelford SD, Boler DD. Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling. J Anim Sci 2018; 96:1736-1744. [PMID: 29509888 PMCID: PMC6140933 DOI: 10.1093/jas/sky084] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 03/01/2018] [Indexed: 11/14/2022] Open
Abstract
The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the newly proposed USDA quality grades. A total of 144 loins were selected from 2 groups of pigs (lean growth or meat quality production focus) to represent as much variation in visual color and marbling as possible. Selection was achieved with a VQG grading camera. The ventral surface of the loins was evaluated for loin quality traits at 1 d postmortem. At 2 d postmortem loins were sliced into 28-mm-thick chops. Chop within each loin was randomly assigned to either individual vacuum packages or to individual Styrofoam trays and overwrapped in polyvinyl chloride (PVC) oxygen permeable film. Overwrapped PVC packages were then placed in bulk packages and flushed with a gas mixture that contained approximately 0.4% carbon monoxide, 30% carbon dioxide, and 80% nitrogen. Vacuum-packaged chops were aged until 14 d postmortem. Chops packaged in PVC overwrap were aged until 9 d postmortem in the bulk packages, then placed on simulated retail display until 14 d postmortem. Chops from each packaging type were cooked to an internal temperature of either 63 °C or 71 °C for the evaluation of slice shear force (SSF) or for evaluation of tenderness, juiciness, and flavor by a trained panel. Data were analyzed as split-split plot design with production focus of the pigs, proposed USDA quality grade, packaging type, and degree of doneness as fixed effects. While there were main effect differences between production focuses, there were no interactions with production focus. There were also no 3-way (P ≥ 0.19) interactions and only one 2-way interaction among quality grade, packaging type, or degree of doneness. There were no differences in sensory tenderness (P = 0.30), juiciness (P = 0.49), flavor (P = 0.89), SSF (P = 0.13), or cook loss (P = 0.06) among USDA quality grades. There were no differences in sensory tenderness (P = 0.06), juiciness (P = 0.32), flavor (P = 0.74), SSF (P = 0.99), or cook loss (P = 0.12) between chops aged in vacuum packages or PVC packages. Chops cooked to 63 °C were 4.6% more tender (P < 0.0001), 10.1% juicier (P < 0.0001), and 2.9% less flavorful (P = 0.01) than chops cooked to 71 °C. These data suggest that cooking chops to 63 °C rather than 71 °C was a more effective way to improve tenderness and juiciness than selecting chops of a certain quality grade or altering packaging postmortem.
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Affiliation(s)
- B J Klehm
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - D A King
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE
| | - A C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - S D Shackelford
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE
| | - D D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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Ayuso D, González A, Peña F, Izquierdo M. Changes in adipose cells of Longissimus dorsi muscle in Iberian pigs raised under extensive conditions. AN ACAD BRAS CIENC 2018; 90:247-253. [PMID: 29641762 DOI: 10.1590/0001-3765201820150567] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 03/01/2016] [Indexed: 11/22/2022] Open
Abstract
Twenty-four Iberian castrated male pigs were used to characterize and evaluate the effect of the duration of "Montanera" in the adipocytes size and its relation with the backfat thickness and intramuscular fat. The animals were fed under extensive conditions during 30, 60 and 90 days in the "Dehesa" before slaughtered. Carcass weight, percentage of intramuscular fat, thickness of backfat and its three layers and adipocytes size of the intramuscular fat were obtained. The group which expended 90 days on fattening obtained the highest adipocytes, with an area higher by a 50% than those that only expended 30 days. The differences in diameter and perimeter adipocyte were not as marked as area. A significant positive correlation between the diameter, area and perimeter of adipocyte with the backfat thickness were found. The fat cells in Iberian pig hypertrophy during the "montanera stage", being this increase significant from month to month in this period of fattening. Also, this adipocyte increase is correlated with the animal weight. The correlation between adipocyte size and inner layer of backfat shows that the inner layer obtained in live pig by ultrasound techniques could be a good marker of fat infiltration in pigs fattening in "montanera" system.
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Affiliation(s)
- Dolores Ayuso
- Departament of Animal Production, Centro de Investigaciones Científicas y Tecnológicas de Extremadura/CICYTEX, Ctra. A-V, Km 372, 06187 Guadajira, Badajoz, Spain
| | - Ana González
- Department of Animal Production, University of Córdoba, Campus Rabanales, Ctra. Madrid, Km 496, 14071 Córdoba, Andalusia, Spain
| | - Francisco Peña
- Department of Animal Production, University of Córdoba, Campus Rabanales, Ctra. Madrid, Km 496, 14071 Córdoba, Andalusia, Spain
| | - Mercedes Izquierdo
- Departament of Animal Production, Centro de Investigaciones Científicas y Tecnológicas de Extremadura/CICYTEX, Ctra. A-V, Km 372, 06187 Guadajira, Badajoz, Spain
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